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Recipes for cooking individual dishes at home


FIRST MEAL
RICE DRAWING WITH VEGETABLES
Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g.

Rice boil in water, wipe, dilute with hot water, add wiped boiled potatoes and boiled mashed zucchini.
RICE MUSCLE SURGERY
Products: rice 35 g, creamy butter 6 g, sugar 4 g, 250 g water or 1/3 milk and water.
Prepared rice cook in water over low heat for at least 1 hour until complete digestion, strain, add the liquid part (water and milk) to bring to a boil, add butter.

SOUP - PURE FROM POTATO
Products: potatoes 170 g, butter 13 g, wheat flour 5 g, salt 1,5 g, sour cream or butter 23 g, vegetable broth 250 g.
For broth: white cabbage 10 g, carrots 5 g, parsley 6 g, water 290 g.
To prepare the broth vegetables should be cleaned, rinsed, cut, put in a saucepan, poured hot water, quickly brought to a boil and cooked over low heat for 40 minutes with the lid closed. Allow the broth to stand for 10 minutes and drain. The potatoes should be boiled separately and hot, diluted with boiling vegetable broth, add the bechamel sauce cooked on vegetable broth, and bring to a boil, then strain and bring back to a boil. Serve the soup with sour cream or butter.
COOKING BESHAMEL
Products: vegetable broth 55 g, wheat flour 6 g, butter 4 g.

To make béchamel sauce, it is necessary to dry the flour, mix it with vegetable broth so that there are no lumps, for which in a boiling vegetable broth carefully with constant stirring pour the water diluted with water. Once the sauce boils, it must be removed from the heat and filtered through a sieve.
OAT FIRST WASH
Products: oat groats 40 g, water 370 g, butter 14 grams, milk 160 g, egg 1/4 pieces, sugar 3 g.
Oatmeal rind, wash, pour boiling water and cook until cooked. Decoction to filter, grind the croup through a sieve and mix with broth. Add hot milk, bring the soup to a boil and remove from heat. Rinse the egg with a fork and pour hot boiled milk into it. With this mixture, season the soup, while it is still cold, add sugar, butter, salt.

RICE MILK DROP
Products: milk 250 g, rice 37 g, butter creamy 6 g, sugar 4 g.
Rice boil in water, rub, dilute with hot milk, add sugar, salt, oil.
SUPER HERCULES MILK
Products: milk 250 g, oats 30 g, sugar 4 g, butter
6th
In boiling water, pour a thin trickle of oatmeal, boil for a few minutes, add hot milk and cook for 45 minutes until cooked. Add sugar, salt, butter.

SUPER FROZEN SPRAY
Products: pearl barley 20 g, carrots 15 g, potatoes 40 g, creamy butter 6 g, herbs 6 g, water 370 g.

Rinse the groats, rinse, pour boiling water, cook until ready. The broth filter, rinse the croup through a sieve and mix with the broth, which then add peeled, washed, cooked and sifted vegetables through a sieve. Season with butter, mix thoroughly, boil, add salt. Before serving, sprinkle with finely chopped parsley.
SECOND DISHES
BEFSTROGANOV FROM VARIOUS MEAT
Products: beef 110 g, butter 7 g, flour 7 g, sour cream 20 g, tomato juice 20 g, greens 5 g.
Boil the meat, chill it and cut into small oblong pieces. Prepare sour cream sauce, pour in meat, add tomato juice, salt and mix. Cook with a light boil for 10 minutes, then season with sour cream. When serving, add a piece of butter and sprinkle with beef stroganoff finely chopped parsley.

Beef Souffle
Products: beef 110 g, milk 25 g, flour 6 g, egg 1/4 piece, butter 5 g.
Boil the meat until ready, clean off the films and tendons, three times through a meat grinder. Combine the forcemeat with the béchamel sauce, stir, add the yolks, butter, stir, then gently enter the whipped whites into the mass. Stir and put in a greased oil. Put in a water bath and bring it to readiness.

PUREE MEAT

Products: beef 110 g, bechamel sauce 40 g, butter 5
in
Cook the boiled meat three times through a meat grinder with a fine grate, add the bechamel sauce, grind well. Serve with butter.
ROLL OF MEAT STEAM
Products: beef 110 grams, a loaf of 25 grams, milk of 25 grams, an egg of 1/4 pcs.
From the meat cook the cutlet mass, put it on wet gauze layer of 1.5 cm. In the middle along the edge of the cutlet mass, put hard-boiled and finely chopped eggs. Raising the gauze on one side, join the edges of the cutlet mass, put on the grill of the steam saucepan along with the gauze, and cook until ready.
FRY-CUTTERS MEAT STEAM
Products: beef meat 80 g, milk 15 grams, a loaf of 15 grams, salt.
Prepare the cutlet mass, divide it into balls and cook on steam or in water. Finished meatballs served with béchamel sauce.
BEEF WILD-BUCKED BEEF
Products: beef meat 110 g, vegetable broth 50 g, flour 7 g, butter cream 5 g, sour cream 5 g.
Boil the meat until cooked, cut into thin slices and pour over the béchamel sauce.

SUFFLE STEAM FROM VARENA FISH
Products: fish 140 grams, milk 30 grams, creamy butter 5 grams, 1/3 eggs, salt 0.6 grams.
Fish fillet boil in a vegetable broth, with a ready fish to remove the skin and pass through the meat grinder three times. In the ground mass, add thick bechamel sauce, butter, egg yolks and gently introduce whipped egg whites. Lubricate the mold with oil, put the prepared mass in it and bring it to the ready, closing the lid.
FISH KNELS
Products: fish 170 grams, a loaf of 10 g, egg whites 5 grams, salt 0.6 g, milk 35 g.
Remove fish from skin and bones, pass through a meat grinder with a frequent grate 3 times, add the soaked loaf in milk, knead well and once again pass through a meat grinder. Beat egg whites and gently insert them into minced fish. The mass is divided into canola using two tablespoons. Lower the quenulas in boiling water or vegetable broth, bring to readiness.

FISH STEAM CUPBOARDS
Products: fish 90 grams, milk 30 grams, a loaf of 20 grams, butter creamy 5 grams, salt.
Cut the fish fillets without skin and bones through a meat grinder, combine with a wet loaf, salt, and mix well.
From the received mass to make cutlets and to weld them on pair. Serve cutlets, watering them with warm butter.
SUMMER VEHICLE STEAM
Products: non-fat curd 110 grams, flour 7 g, egg 1/5 pieces, butter 5 g.

Thoroughly grind the cheese with milk, yolk and béchamel sauce. In the resulting mass, gently inject whipped proteins. Lubricate the mold with oil and put a lot of it into it, put it on the steam bath, bring it to the ready.
THE TWELF IS A FOSSILY DIVIDED
Whole milk heated to 60 degrees (1 liter), add 5 g of lactic calcium. Stirring constantly, heat up to 90 degrees. Leave the mixture for 10 minutes to separate the serum from the clot, cool, strain through gauze.
Option 2.
In warmed to 60 degrees milk add 2 tablespoons 3% table vinegar, heat to 90 degrees, leave the mixture for 15 minutes for better separation of whey from the clot, cool, strain through gauze.
OATYL STEEL PROTEIN
Products: egg - 2 protein, milk 65 g, butter 3 g.
Eggs should be washed, the proteins separated from the yolks. Yolks can be used for cooking other dishes. Proteins whip well, adding carefully milk and salt. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.
Soufflé from pots
Products: zucchini 320 g, milk 25 g, flour 15 g, egg 1/2 piece.
Squash boil, wipe, add béchamel sauce, egg yolk, salt, knead and gently add whipped egg white. The resulting mass should be put in a greased little mold and cooked for a couple of 40 minutes. Lubricate the prepared dish with butter.
SUFFLE FROM CARROT

Products: carrots 190 g, milk 35 g, water 30 g, flour 12 g, sugar 7 g, butter cream 8 g, half egg.
Carrots boil, rub, add béchamel sauce, egg yolk, sugar, mix and carefully add whipped egg white. The resulting mass is put in a greased little mold and cook for a couple of 35 minutes. Lubricate the prepared dish with butter.

KASHA GRECHNEVAYA VISCOUS
Products: buckwheat groats 70 g, water 160 g, milk 55 g, butter creamy 7 g.
To make porridge, grind must be boiled for 15 minutes in water, then add hot milk and boil the porridge, then wipe through a sieve.
In the same way, porridge, oatmeal and rice porridge are prepared
croup.
POTATOES HERCULES PROTETINA MILK
Products: milk 160 g, water 120 g, oatmeal 50 g, sugar 9 g, butter cream 9 g.
Sprinkle the cereals in boiling milk with water, sugar and salt. Cook 12 minutes, add hot milk and continue cooking on low heat until cooked. Then wipe through a sieve and warm in a water bath.

VERMISHEL IN MILK
Products: milk 110 g, vermicelli 15 g, butter 5 g, sugar 7 g.

In boiling milk to fall asleep vermicelli and at stirring to cook up to readiness. Shortly before the end of cooking, add butter and sugar to the vermicelli and mix gently.

STRAIGHTENING FROM VERMISHELI AND CREAM
Products: vermicelli 30 g, milk 30 g, sugar 7 g, butter 5 g, cottage cheese grated 35 g, egg 1/4 part, water 500 g.
Vermicelli boil in salted water until ready, discarded on a sieve, allow the water to drain and cool. In chilled vermicelli, add the wiped cottage cheese, sugar, egg whipped in milk and gently mix. Grease the deep frying pan, put vermicelli into it and put it in the oven for baking. Smooth the casserole with melted butter.

Pudding VERMISHELEVY with MEAT
Products: beef 110 g, milk 50 grams, vermicelli 55 grams, sour cream 25 grams, butter 10 grams, eggs 1/10 pieces.
Boil meat, pass it through a meat grinder, add vermicelli cooked in milk, egg yolk, whipped whites and mix. Transfer to a form greased with oil. Cook steamed or baked in the oven. Served with butter or sour cream.

SAUCES
BESHAMEL DAIRY SAUCE
Products: milk 50 g, wheat flour 6 g, butter butter 6 g.

Flour the flour in an oven in a frying pan without fat until light yellow and cool. Milk to boil. The fourth part of the milk to cool, add dried flour, stir, pour into boiling milk, stirring constantly, give a good boil.
Finished sauce with butter.

SAUCE BESHAMEL ON VEGETABLES
Products: vegetable broth 55 g, wheat flour 6 g, butter 4 g.
To make béchamel sauce, it is necessary to dry the flour, mix it with vegetable broth so that there are no lumps, for which in a boiling vegetable broth carefully with constant stirring pour the water diluted with water. As soon as the sauce boils, it must be removed from the heat, cooled and filtered through a sieve.
SAUCE SAUCE
Products: sour cream 55 g, flour 7 g.
Half of sour cream boil, in the remaining sour cream to dissolve the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, strain.
BEVERAGES
CHIPPING TONGUE
Products: dried rosehip fruit 30 g, water 260 g, sugar 15 g (add before consumption).
Dried rose hips, clean from hairs, rinse with cold water, grind, put in an enamel saucepan, pour hot water, boil for 10 minutes under a closed lid. Remove from heat and press for 4 hours in a cool place. Ungrounded rose hips infuse for 10 hours. Infusion to infuse.
BERRY CHICKS
Products: 200 g of berries (grapes, currants, etc.), 1.5 glasses of water, 40 grams of potato starch, sugar.
Combine berries, wash, let the water drain, then boil in boiling water. Squeeze juice, drain. Starch diluted in a few tablespoons of cold water. Boil the berry juice and pour the diluted starch there, stirring, bring to a boil, put the sugar. To cool.
APPLE MUSIC
Products: 300 g of apples, 10 g of gelatin, 2 proteins, sugar.
Wash gelatin, soak it in cold water. Apples are washed, cut, boiled, lightly watered, wipe through a sieve, put in a saucepan, pour sugar, boil. Beat the proteins into the foam, add boiling apple sauce and gelatin, dissolved in hot water. Stir thoroughly, pour into vases, cool.

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Recipes for cooking individual dishes at home

  1. Recipes for cooking individual dishes at home
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    VEGETABLE DISHES, SALADS SALAD FROM VARENOUS BEET Products: beet 120 g, vegetable oil 7 g. Beetroot boil, peel, chop, cut into strips, season with vegetable oil. SALAD FROM CARROT AND APPLES Products: carrots 100 g, unpurified apples without a core 70 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them into strips. Wet the raw carrots on
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    SALADS, STARTERS Cabbage SALAD WITH APPLES Products: 0,5 kg cabbage, 200 g apples, sugar, lemon juice, 1 teaspoon vegetable oil, salt. Cut cabbage from wilted leaves, wash, chop, salt, put a little sugar, stir well and leave under the lid. When the cabbage becomes soft, put the grated apples, vegetable oil, season with lemon juice and
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    SALADS AND SNACKS SALAD WITH SMOKE Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: lettuce leaves to sort, rinse, cut into large parts, sprinkle with salt, add sour cream and gently mix. Put in a salad bowl, sprinkle with finely chopped dill greens or green onions. SALAD FROM TOMATOES WITH HALF AND SMOKED Products: 5 tomatoes, 2 onions,
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    Vegetable dishes SALAD FROM CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onions, greens of dill, 1 tablespoon of vegetable oil. To sort out salad leaves, rinse, cut into large parts, add sliced ​​cucumbers, finely chopped green onions, pour with vegetable oil, gently mix. Then put in a salad bowl, sprinkle with dill,
  7. Recipes for cooking individual dishes at home
    VEGETABLE COOKED FOOD COOKERS Products: 3 eggplants of medium size, 2 tablespoons crushed biscuits, 1 teaspoon butter, sugar. Eggplant wash, peel, cut along along the part, take out the grains. Boil the water with sugar, add a little salt, put the eggplants in boiling water and cook. When they are ready, drain and serve to the table, sprinkling with toasted breadcrumbs and with a slice
  8. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, sour cream 8 g. Prepared tomatoes cut into thin slices, then put sour cream on them or lightly pour with vegetable oil. SALAD FROM THE BEET AND BLACKBERRY Products: sugar beet 90 g, prunes 35 g, sugar 5 g, vegetable oil 5 g. Beetroot to cook in a peel, cool, peel, grate on a fine grater. Prunes
  9. Recipes for cooking individual dishes at home
    CARROT PROTORTS Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley greens. Carrots should be washed, cleaned, rinsed, cut, put in slightly salted boiling water, when it becomes soft, wipe through a sieve, dilute with milk or water, boil, season to taste and put oil before serving. SALAD FROM VARNA BEET Products: beetroot 120 g, butter
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    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g. Carrots, wash, peel, grate, add peeled and grated apples, sugar, half sour cream and mix. Put in a salad bowl and pour the remaining sour cream. SALAD FROM APPLES AND TOMATOES Products: apples 50 g, tomatoes 45 g, parsley and
  13. Recipes for cooking some dietary dishes at home
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  14. Recipes for cooking some dietary dishes at home
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